Raspberry syrup On summer’s first really hot day (and that day will come, unlikely as it seems), when fresh berries turn to pulp before you can eat them, do this: Boil 3/4 cup of sugar in 3/4 cup of water until dissolved, and let cool slightly. Purée a cup of raspberries with the warm sugar syrup in a blender, then strain and let cool completely. Keep in a clean jar and use the raspberry syrup in place of sugar or simple syrup in any cocktail recipe, particularly those with lemon. Or stir 2 ounces of syrup into 6 ounces of seltzer for a lovely, if expensive, soft drink.
Via: nytimes.com c/o: Pete Wells
